Читать книгу 100 Magnificent Muffins and Scones - Felicity Barnum-Bobb - Страница 17

Marmalade orange muffins

Split and fill these with a dollop of marmalade, if you crave that extra degree of sweetness, to start your day.

MAKES 12 / READY IN 30 MINUTES

150g | 5oz self-raising white flour

150g | 5oz malted brown flour

15ml | 1 tbsp baking powder

75g | 3oz light muscovado sugar

100g | 3½ oz marmalade

100ml | 4fl oz sunflower oil

1 medium egg

Finely grated zest and juice of 1 orange

75ml | 3fl oz skimmed milk

1 Heat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases.

2 Sift the white flour into a large bowl. Add the malted brown flour, baking powder and sugar.

3 Mix together the marmalade, oil, egg, orange zest, juice and milk and pour into the dry ingredients in the bowl. Use a large metal spoon to fold everything together.

4 Spoon equally into the paper muffin cases.

5 Bake for 15 minutes until the muffins are well risen, firm and springy to the touch. Serve warm.

Cook’s tip: To freeze the muffins, cool completely and pack in small plastic bags. To defrost, microwave one muffin at a time on high (850w) for 30 seconds.